Frittata with asparagus Recipe

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Light, tasty and flavorful, ideal for springtime supper or lunch.

Prep time:
Cook time:
Servings: 6 servings


Cost per serving $2.50 view details


Whisk yolks, cream, salt, and pepper in a medium bowl to blend. Set aside.
Sauté asparagus for 2 minutes in oil and butter in a nonstick ovenproof skillet over medium heat.
Add the tomato, increase the flame, and sauté 5 minutes longer.
Meanwhile, beat egg whites into the soft peaks. Gradually add the yolk mixture, stirring lightly until smooth.
Pour the egg mixture over the asparagus and tomato and cook for 2-3 minutes or until the eggs start to set.
Sprinkle with cheese, reduce flame and bake for another few minutes. Place the skillet with frittata in an oven preheated to 200°C, right under the upper heater (If the skillet handle is not heat resistant, wrap it with aluminum foil). Cook for 10 minutes until the top is set and golden brown.
Let the frittata stand 2 minutes before serving, then loosen from the skillet and slide onto a plate
Cheese sprinkle a la fontina:
Mix all ingredients into the soft, smooth mixture.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 134g
Recipe makes 6 servings
Calories 189  
Calories from Fat 133 70%
Total Fat 15.03g 19%
Saturated Fat 6.99g 28%
Trans Fat 0.0g  
Cholesterol 209mg 70%
Sodium 492mg 21%
Potassium 229mg 7%
Total Carbs 3.33g 1%
Dietary Fiber 1.1g 4%
Sugars 2.05g 1%
Protein 10.96g 18%
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